35 Min

• 8 oz Button Mushrooms or 6 oz Oyster Mushrooms, torn into bite-size pieces 
• 4 Corn Tortillas
• 2 Zucchini, sliced into ½-inch rounds
• 1 large Carrot, grated
• 2 Tbsp Olive Oil
• 1 medium Red Onion, halved and sliced 1/4-inch thick 
• 1 Tbsp Lime Juice
• 1 Tbsp chopped fresh Cilantro
• Sea Salt and freshly cracked Black Pepper

Preheat oven to 425 degrees. On large rimmed baking sheet, toss mushrooms with 1 tablespoon olive oil. Spread evenly on half of baking sheet. On other half, toss zucchini and onion with 1 tablespoon olive oil; season all with sea salt and pepper.

Place in oven and roast 25 to 30 minutes, tossing occasionally, until vegetables are browned and fork-tender (zucchini may cook faster than mushrooms).

Meanwhile, add grated carrot to small bowl with lime juice and chopped cilantro. Season with sea salt and pepper.

In small skillet, over medium-high heat, warm tortillas. Wrap loosely in a clean kitchen towel to keep warm.

Divide roasted mushroom, zucchini and onion between tortillas and top with carrot slaw.